Buzz
Photo: Victor ProtasioCreating mouthwatering poke bowls at home can feel challenging, especially if you lack access to high-quality fish or prefer a vegetarian option. This recipe offers a delightful solution, featuring marinated watermelon cubes paired with traditional poke components like sushi rice, spicy mayo, cucumbers, and pickled ginger. The marinade is a harmonious blend of sesame oil, mirin, lime juice, soy sauce, spicy ginger, and chile-garlic sauce. Each bite of the sweet watermelon bursts with flavor, making this dish a repeat favorite. Pro tip: Opt for a firm-ripe watermelon to ensure the cubes hold their shape in the marinade.
Ingredients
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2 tablespoons toasted sesame oil
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1 ½ tablespoons mirin (Japanese rice wine)
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1 ½ tablespoon fresh lime juice (from 1 lime)
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1 tablespoon plus 1 tsp. low-sodium soy sauce or tamari
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2 teaspoons grated fresh ginger
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2 teaspoons chili-garlic sauce
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¼ cup unseasoned rice vinegar, divided
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3 cups ½-in. cubes watermelon (from 1 seedless watermelon)
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1 cup white sushi rice, well rinsed
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2 teaspoons granulated sugar
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¾ teaspoon kosher salt
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½ cup mayonnaise
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1 ½ tablespoons sriracha
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1 avocado, sliced
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1 cup matchstick carrots
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1 cup thinly sliced English cucumber (from 1 cucumber)
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optional toppings: pickled ginger, thinly sliced jalapeños, toasted black and white sesame seeds
Directions
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Combine oil, mirin, lime juice, soy sauce, grated ginger, chili-garlic sauce, and 2 tablespoons vinegar in a large bowl. Add watermelon cubes gently and let them marinate at room temperature, stirring occasionally, for 20 minutes.
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In a small saucepan, bring 1½ cups water and rice to a boil over medium-high heat. Lower the heat, cover, and simmer until the rice is tender and the water is absorbed, about 15 to 20 minutes. Remove from heat and let it sit, covered, for 10 minutes.
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In a small bowl, mix sugar, salt, and the remaining 2 tablespoons vinegar. Gently fold this mixture into the cooked rice.
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Combine mayonnaise and sriracha in a small bowl. Assemble the bowls by placing rice at the bottom, then topping with marinated watermelon, avocado slices, carrots, and cucumber. Drizzle with the sriracha mayonnaise and add optional toppings as desired.
